|om nom nom...|
Raspberry Chocolate Mousse Cake
you will need:
Here's how I did it: Make one chocolate cake recipe, in my case I used a double batch of the chocolate cupcake recipe from Vegan Cupcakes Take Over the World (if you don't have this book yet, I don't know what you're waiting for. It's truly indispensable). Bake it in 3 8-inch round pans. Make a double batch of vegan chocolate mousse (again, from VCTOtW). Yes this mousse recipe has tofu in it. No, it tastes nothing like tofu. Even my incredibly skeptical and picky brother had no clue. I promise. Let the mousse firm up in the fridge for a few hours, and make sure the cakes are good and cool.
Ice the first layer, and pipe a protective lip around the outside of the cake, this will keep the raspberry jam from oozing out of the layers and making your outer icing a big mess. Apply a thin layer of raspberry jam. Gently place the next layer on top, and repeat. Once the top layer has been placed, ice the whole thing. If you find it's sliding around (mine did) place a BBQ skewer down the middle. Pipe a fancy scalloped edge around the top of cake and fill in the top with fresh raspberries. Keep refrigerated until you're ready to indulge, devour, and slip into a diabetic coma.